Pour Over

Definitely my go-to way to brew coffee in the morning, especially if I’m brewing a lighter roast, the pour over is a classic, easy way to brew your coffee, although a nice kettle and a kitchen scale are essential. I typically go for a ratio of 15 grams of coffee to 250 grams of water. I’ll grind the coffee medium to medium-fine (finer for light roasts). I’ll do an initial pour of 50 grams of water to bloom the grounds, swirling gently and letting sit for 45 seconds. Then, I’ll pour another 100 grams between 45 and 60 seconds, and a third pour between 1:15 and 1:30. It is also important to ensure the water is just off the boil for every pour. However you brew it, a pour over should certainly be in every at-home barista’s arsenal.